Blueberry & White Chocolate Swirl Tart
with Speculoos Biscuit Base | Chill for 8 hrs | Perfect for sharing
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Barley
- Cereals containing gluten
- Oats
- Soya
- May contain traces of allergens
Let's swirl it up! This extra special swirly whirly tart combines the decadent flavours of white chocolate, blueberry and Speculoos biscuit for a dessert that's as delicious as it is pretty!
Ingredients
125 grams
Speculoos Biscuit Crumb
(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)
125 grams
Blueberries
75 grams
Caster Sugar
300 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Lemon
90 grams
White Chocolate Chips
(Contains: Milk, Soya)
Not included in your delivery
60 grams
Butter
1 tbsp
Water
Utensils
Instructions
a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.
b) Add the speculoos biscuit crumbs to the melted butter and mix together until the crumbs are completely coated.
c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.
a) Meanwhile, in a small saucepan, combine the blueberries, one quarter of the sugar and the water (see pantry for amount).
b) Pop on medium heat and stir, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Reserve 2 tbsp in a small bowl and set aside for serving.
c) Reduce the heat to medium-low, then add the remaining sugar and the creme fraiche. Stir well to combine, bring gently to a simmer, then cook, stirring frequently, until slightly thickened, 4-5 mins.
d) While the blueberry mixture simmers, halve the lemon.
a) Once the blueberry mixture has simmered, remove from the heat. Add the white chocolate chips and squeeze in the lemon juice. Stir until the white chocolate has fully melted and combined, then leave to cool for 5 mins.
b) Once cooled, pour the blueberry mixture on top of the biscuit base. Dollop the reserved blueberry sauce on top and swirl it into the tart to create a swirled effect.
c) Set in your fridge for 8 hours or ideally overnight.
